From Nelsons Kitchen

Pumpkin Spice Pumpkin Cake

From Nelson’s Kitchen

Another dairy-free cake. This one I adapted from Natasha’s Kitchen ( and from Cooks Illustrated’s Pumpkin Cake with Cream Cheese Frosting. I liked Natasha’s recipe for the simplicity in the method and for the moisture in the cake. I added a teaspoon of lemon juice to increase the power of the baking soda and make the cake even lighter. But I preferred the pumpkin spice combination and the use of salt in the Cooks Illustrated’s version.

  1. Prepare pan and oven
    • Line a 9x13 inch pan with parchment paper.
    • Spray the paper with cooking spray.
    • Turn oven on to 350 F.
  2. Mix Dry ingredients
    • Using a clean whisk, in a large bowl mix flour, sugar, baking soda, baking powder, salt, cinnamon, allspice, and ground ginger.
  3. Mix Wet Ingredients
    • In a separate bowl lightly beat the eggs with the oil using the whisk.
    • Pour in the pumpkin puree and stir.
    • add the lemon juice.
  4. Finish Batter and Bake
    • Mix the wet ingredients into the dry ingredients.
    • Pour batter into prepared pan spreading it evenly with a spatula.
    • Bake at 350F for approximately 35 minutes or until a toothpick inserted in the cake comes out fairly clean.
    • Serve warm as is.
    • You can also serve with a warm rum or bourbon sauce.
    • You can let the cake cool completely and frost it with cream cheese frosting.